Caesar Salad Croutons

2 slices of Seedless Rye Bread frozen

          2 slices of Pumpernickel Bread frozen

          2 slices of white bread frozen

          1/2 stick of butter

          1 tsp Onion Powder

          1 tsp Garlic Powder

          1 tsp Kosher Salt

          1 tsp Fresh Ground Black Pepper

          1 tsp Italian Spices

Preheat the oven to 250°

Cube all of the bread into postage stamp sizes and place them into individual piles. Add 1/4 of the butter to a pan and melt it over moderate heat. Toss in equal amounts of bread from each pile into the pan. Dust the tops with Onion and Garlic Powder

Take a deep breath and a sip of wine. Using your finger and a fork turn each crouton over (This exercise will increase your tolerance to pain and you will become quicker at the process of making the croutons) Dust the second side and brown. Add a twist of black pepper and a pinch of salt into each batch. The last batch gets a pinch of Italian spices.

Depending on the size of the pan you should be able to do these amounts in four batches. The idea is to toast each batch and dry the croutons in the oven on a cookie sheet. Drying time will take about 40 min.